Beet Ice Cream, with Orange Zest, Mascarpone, and Poppy Seeds

This recipe comes from “Jeni’s Splendid Ice Creams at Home.”  Thanks go to June Gillis, who gifted the book to me.

Wrap two medium beets in aluminum foil and roast, at 400 degrees, until very soft, about 90 minutes.

When cool to the touch, peel and chop, and then puree in a food processor.  Press the puree through a sieve, and combine 1/2 cup puree with 2 tablespoons sugar and set aside.

To the beet puree, add 2 tablespoons mascarpone cheese and 1/2 teaspoon sea salt.  Mix until smooth and set aside.

Combine 2 tablespoons whole milk with 1 tablespoon plus 1 teaspoon corn starch to make a slurry.  Set aside.

Combine 2 cups whole milk, 1 and 1/4 cup heavy cream, 2 tablespoons light corn syrup (or 1 tablespoon Agave Nectar), and zest of one orange (use a vegetable peeler so the zest is large pieces) and bring to a rolling boil for four minutes.  Remove from the heat and wisk in the slurry, return to the heat and boil for one minute, until it thickens.

Remove the thickened base from the heat and slowly wisk in the beet/mascarpone mixture.

Pour the mixture into a one gallon zip-lock bag and submerge in an ice bath for 30 minutes, or until chilled.

Once chilled, remove the orange zest and pour into an ice cream cannister.  Add 2 tablespoons of poppy seeds and churn according to the manufacturers instructions.  Once the ice cream has the thickness of soft serve, put into a one-quart container, cover with parchment paper and freeze, in the coldest part of your freezer, until firm, at least four hours.

Sure to please!